I had some butterscotch chips leftover from last week’s apple butterscotch cookies recipe so I needed to use them in something tasty. My husband I also visited Louisburg Cider Mill in Louisburg, KS on a whim over the weekend. Even though everything is pretty much out of season by the first weekend in December, we still got to enjoy some of their apple donuts and peruse their general store, and ended up heading home with a combo-pack of three of their butters: apple butter (of course), pumpkin butter and peach butter, which I used in this little recipe. I went out on a limb here and guessed that peaches and butterscotch went together, but my husband will have to be the final judge of that. (Side note – I personally think fresh peach butter smells like dirty gym socks, so I also went out on a limb here in assuming it’d be better after baking, and thankfully I was right.) Enjoy!
Peach Butter & Butterscotch Cookies
Delicious and easy cookie recipe for cookies using peach butter, butterscotch chips and slivered almonds. Chips and nuts can be subbed out or skipped entirely!
- 1/4 cup butter, softened
- 1 cup brown sugar
- 1 egg
- 1/2 cup old-fashioned quick-cooking oats
- 1/2 cup peach butter
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1/2 cup butterscotch chips
- 1/2 cup slivered almonds, or other nut (optional)
- Preheat oven to 350 degrees.
- Cream the softened butter with the brown sugar.
- Add the egg, oats and peach butter and mix just until blended.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
- Mix half the dry ingredients into the batter, then the 2 tbsp of butter, then the last half of the dry ingredients.
- Add the butterscotch chips and nuts if you chose to add those. Mix just until blended. Do not overmix.
- Bake in the 350-degree oven for 10 to 12 minutes.
Makes 2 dozen peach butter and butterscotch cookies.
Recipe Copyright Fifty-Two Cakes 2012
This almond cake recipe was the suggestion of my husband, Luke, and is made with minor modifications from this recipe at foodandwine.com. I used 2% milk instead of whole milk since it’s what I have on hand. I also added 1 teaspoon of almond extract. Instead of the lemon frosting they used, I instead opted to make a vanilla bean buttercream frosting.
A little bit about almond paste. Almond paste is made from ground almonds, or almond meal and sugar, along with oil, eggs and heavy cream. It’s often compared to marzipan, but marzipan has more sugar. Looks ridiculous and comes in a tube, but smells and tastes amazing. I got mine from Whole Foods.
Almond Cake Recipe Ingredients
- 1 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/3 cups sugar
- 7 ounces almond paste, room temperature
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1/2 cup milk
- 1 teaspoon almond extract
Almond Cake Recipe Directions
Preheat the oven to 350 degrees. Prepare 8″ or 9″ round cake pans (grease, parchment paper). In one bowl, sift together the flour, baking powder and salt. In your kitchen mixer, beat the sugar and almond paste into fine crumbs. Add the softened butter and beat until light and fluffy. Add the room temperature eggs and yolks one at a time, beating well after each. Alternate stirring in the dry ingredients and milk, starting and ending with the dry ingredients. Bake for 35 to 40 minutes, or until your toothpick tester comes out clean. Cool completely in the pans. (If you’re making cupcakes, try 15 to 18 minutes.)
Vanilla Bean Buttercream Frosting Recipe Ingredients
- 1 cup unsalted butter, softened at room temperature
- 4 cups powdered sugar, sifted
- 2/3 cup heavy cream
- Grains of 1 or 2 vanilla beans
Vanilla Bean Buttercream Frosting Recipe Directions
One vanilla bean pod should be equivalent in flavor to 2 to 3 teaspoons of vanilla extract, I guess (though I don’t agree taste-wise, so next time I’ll use two vanilla beans). I really like the vanilla flavor straight from the vanilla bean pods. (Need a little help working with vanilla beans? Here’s my tutorial on how to use vanilla beans. And don’t throw those vanilla bean pods away! I also have a tutorial about how to make your own vanilla extract.) Beat the softened butter until creamy, add the powdered sugar a bit at a time and whip up until blended. Add the heavy cream and the vanilla beans. If you need a more spreadable texture for your vanilla bean buttercream frosting, add more heavy whipping cream a tablespoon at a time until you get your desired consistency.